JPH06245710A - Production of soybean protein emulsion curd - Google Patents
Production of soybean protein emulsion curdInfo
- Publication number
- JPH06245710A JPH06245710A JP5033692A JP3369293A JPH06245710A JP H06245710 A JPH06245710 A JP H06245710A JP 5033692 A JP5033692 A JP 5033692A JP 3369293 A JP3369293 A JP 3369293A JP H06245710 A JPH06245710 A JP H06245710A
- Authority
- JP
- Japan
- Prior art keywords
- soybean protein
- emulsion
- frozen
- curd
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明はハンバーグ、餃子、焼売
等の加工食品に利用した場合に肉粒的食感を付与する食
品素材に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food material which imparts a grainy texture when used in processed foods such as hamburgers, dumplings and sushi.
【0002】[0002]
【従来の技術】最近、大豆蛋白が畜肉、魚肉等の代替品
あるいは増量品として使われるようになり、大豆蛋白の
製法に関する種々の技術が開発されている。大豆蛋白の
凍結エマルジョンカードについても、攪拌条件を規制す
ることによって凍結による蛋白変性を抑制したもの(特
開平1−231853号公報)、牛乳を配合することによって
凍結による蛋白変性を抑制したもの(特開平1−262756
号公報)などが知られている。2. Description of the Related Art Recently, soybean protein has come to be used as a substitute or an increased amount of livestock meat, fish meat and the like, and various techniques for producing soybean protein have been developed. As for the frozen emulsion curd of soybean protein, the one in which protein denaturation due to freezing was suppressed by controlling stirring conditions (Japanese Patent Laid-Open No. 1-231853) and the one in which protein denaturation due to freezing was suppressed by blending milk (special characteristics Kaihei 1-262756
No. publication) is known.
【0003】ところで、大豆蛋白をハンバーグ、餃子、
焼売等の畜肉加工食品に利用する場合、大豆蛋白粉末を
そのまま添加したり、または大豆蛋白を油脂、水の3成
分を主体とするエマルジョンカードとして使用すること
が多い。これらは製品の物性の改良、安定化のために、
又は主原料の挽肉代替として添加される。By the way, soybean protein is hamburger, dumpling,
When used in processed meat products such as sushi, soy protein powder is often added as it is, or soy protein is often used as an emulsion curd containing three components of oil and water. These are for improving and stabilizing the physical properties of the product,
Alternatively, it is added as a substitute for ground meat of the main ingredient.
【0004】[0004]
【発明が解決しようとする課題】しかしながら、粉末添
加する場合には大豆蛋白のダマが出来易く、加えすぎる
と練り製品的な食感が出る問題があった。また、エマル
ジョンカードを調製後そのまま又は冷蔵したものを、挽
肉を主原料とする上記のような食品に添加すると、混合
した際に均一に分散して練り製品的な食感や均一感が出
てしまい、挽肉の食感が損なわれる問題があった。However, when powder is added, soybean protein lumps are easily formed, and if too much is added, there is a problem that the texture of a kneaded product appears. In addition, when the emulsion curd is prepared as it is or after refrigeration, it is added to the above-mentioned food containing ground meat as a main raw material, and when it is mixed, it is evenly dispersed to give a texture and a uniform texture like a kneaded product. , There was a problem that the texture of minced meat was impaired.
【0005】従って、本発明の目的は挽肉を主原料とす
る食品に添加しても挽肉独自の肉粒的食感が損なわれる
ことのない凍結エマルジョンカードの製造方法を提供す
ることにある。Therefore, an object of the present invention is to provide a method for producing a frozen emulsion curd which does not impair the grainy texture unique to minced meat even if it is added to a food product containing minced meat as a main ingredient.
【0006】[0006]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために鋭意検討を重ねた結果、エマルジョン
カードを凍結した際に蛋白変性のために組織化が起こる
ことに着目し、大豆蛋白に油脂と水を加えて調製したエ
マルジョンカードを凍結、組織化させた後に細断するこ
とにより目的とする品質のものが得られることを見出
し、この知見に基づいて本発明を完成するに至った。Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above problems, and as a result, have noticed that when the emulsion curd is frozen, organization is caused by protein denaturation, Freezing the emulsion curd prepared by adding oil and water to soybean protein, found that the desired quality can be obtained by shredding after organization, and based on this finding, the present invention was completed. I arrived.
【0007】すなわち、本発明は分離大豆蛋白、油脂及
び水を攪拌混合し、これを凍結して組織変性を起こさせ
た後、細断することを特徴とする加工食品に肉粒的食感
を付与する大豆蛋白エマルジョンカードの製造方法に関
するものである。That is, according to the present invention, the soybean protein isolate, the oil and fat, and water are stirred and mixed, and the resulting processed food is characterized by freezing it to cause tissue degeneration, and then chopping it to give a textured texture. The present invention relates to a method for producing a soybean protein emulsion curd.
【0008】本発明のエマルジョンカードに使用される
大豆蛋白は分離大豆蛋白、濃縮大豆蛋白などの蛋白含量
が乾物換算で60%以上のものが適当であり、脱脂大豆な
どの蛋白含量の低いものは適さない。特に蛋白含量が乾
物換算で90%以上の分離大豆蛋白は加工食品にした場合
の食感の点でより好ましい。本発明では破断荷重が200
g以上、好ましくは300g以上の大豆蛋白がよく、200g
未満では組織化物の強度も弱く畜肉加工食品に目的とす
る食感が得られない。一方、大豆蛋白の破断荷重の上限
は800g程度である。尚、この破断荷重は重量で3.5倍量
の水と混合して85℃で50分加熱したものを径5mmの球形
プランジャーで測定し、その破断荷重を測定して求めた
ものである。As the soybean protein used in the emulsion card of the present invention, those having a protein content of 60% or more in terms of dry matter, such as isolated soybean protein and concentrated soybean protein, are suitable, and those having a low protein content such as defatted soybean are suitable. Not suitable. In particular, isolated soybean protein having a protein content of 90% or more in terms of dry matter is more preferable in terms of texture when processed food is used. In the present invention, the breaking load is 200
Soy protein of g or more, preferably 300g or more is good, 200g
When the amount is less than the above, the texture of the structured product is weak and the desired texture cannot be obtained for the processed meat product. On the other hand, the upper limit of breaking load of soybean protein is about 800 g. The breaking load was obtained by measuring a breaking load of a spherical plunger having a diameter of 5 mm, which was mixed with 3.5 times by weight of water and heated at 85 ° C. for 50 minutes.
【0009】油脂は可食性のものであればよく、例えば
牛脂、豚脂等の動物性油脂、大豆油、菜種油、ひまわり
油、コーン油、綿実油、パーム油、ヤシ油等の植物性油
脂及びこれらの加工油脂を用いることが出来る。The oils and fats may be edible ones, such as animal fats and oils such as beef tallow and lard, soybean oil, rapeseed oil, sunflower oil, corn oil, cottonseed oil, palm oil, palm oil and the like vegetable oils and fats and the like. Processed oils and fats can be used.
【0010】配合割合は使用原料の種類によって異なる
が、通常は重量比で分離大豆蛋白:油脂:水が1:0.3
〜5:3〜7程度であり、1:0.5〜1.5:3.5〜5程度
が好ましい。The mixing ratio varies depending on the kinds of raw materials used, but usually the soybean protein: fat / fat: water ratio is 1: 0.3 by weight.
It is about 5: 3 to 7 and preferably about 1: 0.5 to 1.5: 3.5 to 5.
【0011】本発明のエマルジョンカードには上記以外
の成分も添加できる。例えば、澱粉などの他の食品素
材、または調味料、食塩、香料、着色料等の食品添加物
を、イオン強度の影響で蛋白が変性しない程度、もしく
は乳化を阻害しない程度の割合で加えることが出来る。
また、蛋白質間の架橋形成を促進する酵素であるトラン
スグルタミナーゼ(特開平1−27471号参照)を蛋白グ
ラム当り0.1から50ユニット添加することにより、より
変性による組織化を進行させることができて好ましい。Components other than the above may be added to the emulsion card of the present invention. For example, other food materials such as starch, or food additives such as seasonings, salt, flavors, and colorants may be added at such a ratio that the protein is not denatured by the influence of ionic strength or the emulsification is not inhibited. I can.
Further, by adding 0.1 to 50 units of transglutaminase (see JP-A-1-27471), which is an enzyme that promotes cross-link formation between proteins, per unit of gram of protein, it is possible to further promote denaturation, which is preferable. .
【0012】本発明のエマルジョンカードを製造するに
は、一般に使用されているサイレントカッター、真空サ
イレントカッター等の混練機で通常のエマルジョンカー
ドの乳化状態まで攪拌混合する。攪拌温度は室温でよ
く、加熱等は特に必要としない。本発明のエマルジョン
カードは攪拌を充分に行い、乳化を完全に進ませること
が重要である。その時の乳化の状態は乳化物の蛋白が全
体の2.5重量%になるように水を加え、乳鉢にて均一に
混合後1300Gで3分間遠心し、得られた上澄液を200倍
に希釈した液の500nmにおける吸光度(以下,OD500値
と略す)で、0.6以上、好ましくは0.8以上とする。これ
によって目的とする食感を得ることができる。このOD
500値の上限は通常1.5程度である。To produce the emulsion card of the present invention, a kneading machine such as a commonly used silent cutter or vacuum silent cutter is used to stir and mix the emulsion card to the emulsified state of a normal emulsion card. The stirring temperature may be room temperature, and heating or the like is not particularly required. It is important that the emulsion curd of the present invention is sufficiently agitated to completely promote the emulsification. The emulsified state at that time was such that water was added so that the protein of the emulsion was 2.5% by weight of the whole, and the mixture was uniformly mixed in a mortar and then centrifuged at 1300 G for 3 minutes, and the obtained supernatant was diluted 200 times. The absorbance of the liquid at 500 nm (hereinafter, abbreviated as OD 500 value) is 0.6 or more, preferably 0.8 or more. As a result, the desired texture can be obtained. This OD
The upper limit of the 500 value is usually about 1.5.
【0013】得られたエマルジョンカードは−5℃以下
の温度で、好ましくは−5〜−10℃程度の温度で緩慢に
凍結させて2日間以上保存し蛋白の変性、組織化を起こ
させた後、凍結温度以下の温度で流通させる。The obtained emulsion curd is slowly frozen at a temperature of -5 ° C or lower, preferably at a temperature of about -5 to -10 ° C and stored for 2 days or more to denature and organize the protein. Circulate at a temperature below the freezing temperature.
【0014】次いで、これを細断して使用する。この細
断は、半解凍のままフローズンカッター等で行なっても
よいが、解凍又は半解凍のままミンチ処理をするのが好
ましい。Next, this is cut into small pieces and used. This shredding may be performed with a frozen cutter or the like as it is half thawed, but it is preferable to perform mincing with the thawed or half thawed.
【0015】使用時の解凍は室温で行ってもよいが急速
解凍の方が好ましい。The thawing at the time of use may be performed at room temperature, but rapid thawing is preferable.
【0016】[0016]
〔実施例1〕分離大豆蛋白(「アジプロン−SY」味の
素(株)製品:破断荷重390g)200g、大豆白絞油(味の
素(株)製品)100g、水800gをサイレントカッターで攪
拌して作ったエマルジョンカード(OD500値0.8)を−
5℃で3日間凍結後、フローズンカッターで細断し、ハ
ンバーグに添加した。対照として凍結していない(調製
後すぐに使用)以外は全く同じ組成、同じ方法で調製し
たエマルジョンカードを添加したハンバーグを試作し
た。尚、エマルジョンカードのODは乳化物の蛋白が全
体の2.5重量%になるように水を加え、乳鉢にて均一に
混合後1300Gで3分間遠心し、得られた上澄液を200倍
に希釈した液の500nmにおける測定値である。尚、ハン
バーグの配合を表1に示す。[Example 1] 200 g of isolated soybean protein (“Adipron-SY” Ajinomoto Co., Inc. product: breaking load 390 g), 100 g of soybean white squeezing oil (Ajinomoto Co., Inc. product), and 800 g of water were agitated with a silent cutter. Emulsion card (OD 500 value 0.8)-
After freezing at 5 ° C for 3 days, it was shredded with a frozen cutter and added to a hamburger. As a control, a hamburger was prepared by adding an emulsion card prepared by the same method and having exactly the same composition except that it was not frozen (used immediately after preparation). For the OD of the emulsion card, add water so that the protein content of the emulsion is 2.5% by weight of the total amount, mix evenly in the mortar, and then centrifuge for 3 minutes at 1300 G to dilute the resulting supernatant 200 times. It is the measured value of the prepared liquid at 500 nm. The composition of hamburger is shown in Table 1.
【0017】[0017]
【表1】 [Table 1]
【0018】選ばれた10名からなるパネラーによる官能
評価に供したところ凍結していないエマルジョンカード
添加区のハンバーグは、練り物的で均一化した食感とな
り、ヘテロ感がなくなり好ましくない。一方、凍結した
エマルジョンカードの細断物添加区は肉粒感を有し、好
ましい食感であった。When subjected to a sensory evaluation by a panel of 10 people selected, the hamburger in the emulsion curd-added area, which was not frozen, had a paste-like and uniform texture, and there was no heterogeneity, which is not preferable. On the other hand, the frozen shredded emulsion curd had a meaty texture and a favorable texture.
【0019】〔比較例1〕また、実施例1のエマルジョ
ンカードと同様の配合になるように、分離大豆蛋白、大
豆白絞油、水を、エマルジョンカードを作らずそれぞれ
別々に添加し、ハンバーグを試作した。[Comparative Example 1] Separately, soybean protein isolate, soybean white squeezing oil, and water were added separately so as to have the same composition as the emulsion curd of Example 1, and the hamburger was added. I made a prototype.
【0020】粉末添加品は冷凍していないエマルジョン
カードの時と同様、ハンバーグの食感が練り物的になっ
ただけでなく、分離大豆蛋白がダマになりカッティング
を長くする必要が生じ作業性が悪くなった。また、粉末
添加品は歩留まりも低下した。As with the non-frozen emulsion curd, the powder-added product not only has a hamburger-like texture, but also the soybean protein isolate causes lumps and requires longer cutting, resulting in poor workability. became. In addition, the powder-added product also had a reduced yield.
【0021】〔実施例2〕実施例1のエマルジョンカー
ドと同様の配合で攪拌時間を短くして調製したエマルジ
ョンカード(OD500値0.5)を−5℃で3日間凍結後、
フローズンカッターで細断し、ハンバーグに添加した。[Example 2] An emulsion card (OD 500 value 0.5) prepared with the same composition as the emulsion card of Example 1 but with shorter stirring time was frozen at -5 ° C for 3 days,
It was chopped with a frozen cutter and added to a hamburger.
【0022】この攪拌時間の短いエマルジョンカード自
体の物性は、凍結による組織化が起こりにくく、解凍時
には凍結する前のエマルジョンカードに近い状態となっ
た。よってそのエマルジョンカード添加区のハンバーグ
は実施例1のコントロールと同様に、食感が練り物的と
なり好ましくなかった。The physical properties of the emulsion curd itself having a short stirring time were less likely to be organized by freezing, and became close to that of the emulsion curd before freezing at the time of thawing. Therefore, the hamburger in the emulsion curd addition group was not preferable because it had a pastey texture like the control of Example 1.
【0023】〔実施例3〕実施例1のエマルジョンカー
ドと同条件で、分離大豆蛋白(「アジプロン−HA」味
の素(株)製品:破断荷重185g)を使用したエマルジョ
ンカードを調製し、−5℃で3日間冷凍後フローズンカ
ッターで細断、ハンバーグに添加した。[Example 3] An emulsion card using isolated soybean protein ("Adipron-HA" Ajinomoto Co., Inc. product: breaking load 185 g) was prepared under the same conditions as the emulsion card of Example 1, and at -5 ° C. After freezing for 3 days, it was shredded with a frozen cutter and added to a hamburger.
【0024】破断荷重の低いエマルジョンカード添加区
では、ハンバーグの食感が柔らかくなり好ましくなかっ
た。In the emulsion curd addition group having a low breaking load, the texture of the hamburger became soft, which was not preferable.
【0025】〔実施例4〕分離大豆蛋白(「アジプロン
−SU」味の素(株)製品:破断荷重410g)200g、豚脂
150g、水900gをサイレントカッターで攪拌して作った
エマルジョンカード(OD500値1.0)を−5℃で5日間
凍結後、フローズンカッターで細断し、餃子に添加し
た。対照として凍結していない(調製後すぐに使用)エ
マルジョンカードを添加した餃子を試作した。餃子の配
合を表2に示す。[Example 4] 200 g of isolated soybean protein ("Adipron-SU" Ajinomoto Co. product: breaking load 410 g), lard
An emulsion card (OD 500 value 1.0) prepared by stirring 150 g and 900 g of water with a silent cutter was frozen at -5 ° C for 5 days, then shredded with a frozen cutter and added to dumplings. As a control, a dumpling to which an emulsion curd not frozen (used immediately after preparation) was added was manufactured. Table 2 shows the composition of dumplings.
【0026】[0026]
【表2】 [Table 2]
【0027】凍結していないエマルジョンカード添加区
は、餃子の食感が練り物的で好ましくない。一方、凍結
したエマルジョンカードの細断物添加区は肉粒感を有
し、好ましい食感であった。The emulsion curd-added section which is not frozen is not preferable because the texture of the gyoza is kneaded. On the other hand, the frozen shredded emulsion curd had a meaty texture and a favorable texture.
【0028】[0028]
【発明の効果】本発明の食品素材は、各種加工食品に用
いた場合に、予めエマルジョンカードになっているため
馴染みがよく、また挽肉の食感を失う事なく肉粒感の付
与が出きる。EFFECTS OF THE INVENTION The food material of the present invention, when used in various kinds of processed foods, is familiar with emulsion curds in advance and can give a grainy feeling without losing the texture of minced meat. .
Claims (1)
し、これを凍結して組織変性を起こさせた後、細断する
ことを特徴とする大豆蛋白エマルジョンカードの製造方
法1. A method for producing a soybean protein emulsion curd, which comprises stirring and mixing separated soybean protein, oil and fat, freezing it to cause tissue denaturation, and then shredding.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5033692A JPH06245710A (en) | 1993-02-23 | 1993-02-23 | Production of soybean protein emulsion curd |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5033692A JPH06245710A (en) | 1993-02-23 | 1993-02-23 | Production of soybean protein emulsion curd |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH06245710A true JPH06245710A (en) | 1994-09-06 |
Family
ID=12393475
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP5033692A Pending JPH06245710A (en) | 1993-02-23 | 1993-02-23 | Production of soybean protein emulsion curd |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH06245710A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004290034A (en) * | 2003-03-26 | 2004-10-21 | Nof Corp | Method for producing meat processed food |
WO2010131719A1 (en) * | 2009-05-13 | 2010-11-18 | 不二製油株式会社 | Method for producing ground meat product |
JP2012105571A (en) * | 2010-11-16 | 2012-06-07 | Fuji Oil Co Ltd | Fish paste and method of manufacturing the same |
JP7355967B1 (en) * | 2022-04-15 | 2023-10-03 | 株式会社ニッスイ | Method for producing processed meat-like food, method for improving juiciness of processed meat-like food, method for suppressing breakage of emulsified gel, and frozen emulsified gel |
-
1993
- 1993-02-23 JP JP5033692A patent/JPH06245710A/en active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004290034A (en) * | 2003-03-26 | 2004-10-21 | Nof Corp | Method for producing meat processed food |
WO2010131719A1 (en) * | 2009-05-13 | 2010-11-18 | 不二製油株式会社 | Method for producing ground meat product |
JP5696661B2 (en) * | 2009-05-13 | 2015-04-08 | 不二製油株式会社 | Manufacturing method of paste products |
JP2012105571A (en) * | 2010-11-16 | 2012-06-07 | Fuji Oil Co Ltd | Fish paste and method of manufacturing the same |
JP7355967B1 (en) * | 2022-04-15 | 2023-10-03 | 株式会社ニッスイ | Method for producing processed meat-like food, method for improving juiciness of processed meat-like food, method for suppressing breakage of emulsified gel, and frozen emulsified gel |
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